Venison Steak, Broiled
From The table, 1889
Serves 5
All venison steaks are prepared the same way, only served with different sauces and garnishings.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 225. The excerpt below is the record exactly as published.
Venison Steak, Broiled.— Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks ; pare and flatten them nicely. Put them on a plate to season with a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, and one tablespoonful of oil. Roll them in well, and put them to broil for five minutes on each side. Dress on a hot dish, and spread a gill of maitre-d'hotel butter
Cook this with the app: pantry check, scaling, and the assistant.